Kashmiri Rogan Josh: Silky Lamb Curry in Yogurt

Why You’ll Love This Recipe

• Deep, brick-red sauce with a silky, restaurant-style texture made entirely on the stovetop.
• Classic Kashmiri flavors from Kashmiri chili, cardamom, cloves, and fennel, using easy-to-find ingredients.
• Yogurt-based gravy that is rich yet lighter than cream-heavy curries.
• Perfect make-ahead dish: the flavor actually improves the next day.

Grocery List

• Produce: 2 large onions, 6 cloves garlic, 1 large piece fresh ginger, fresh cilantro (for garnish, optional)
• Dairy: Full-fat plain yogurt (1 ½ cups / 360 g)
• Pantry: Lamb shoulder or leg (about 2 lb / 900 g), ghee or neutral oil, Kashmiri red chili powder, paprika (if using), ground coriander, ground fennel, ground cumin, ground turmeric (optional), whole green cardamom pods, black cardamom (optional), whole cloves, cinnamon stick, bay leaves, garam masala, saffron threads (optional), salt, black pepper, basmati rice or naan for serving

Full Ingredients

For the Lamb and Yogurt Marinade

• 2 lb (900 g) lamb shoulder or leg, preferably bone-in, cut into 1 ½ in (4 cm) chunks
• 1 ½ cups (360 g) full-fat plain yogurt, at room temperature
• 2 tbsp Kashmiri red chili powder (for rich red color and mild heat)
• 1 tsp sweet paprika (optional, for extra color if you want very mild heat)
• 2 tsp ground coriander
• 1 ½ tsp ground fennel
• 1 tsp ground cumin
• ¼ tsp ground turmeric (optional, for warmth)
• 1 ¼ tsp fine sea salt (or to taste)

For the Masala Base

• 3 tbsp ghee (traditional) or neutral oil (such as sunflower or canola)
• 2 large onions, thinly sliced (about 3 cups / 300 g)
• 6 cloves garlic, finely minced (about 2 tbsp)
• 2 tbsp finely grated fresh ginger (about a 1 ½ in / 4 cm piece)

Whole Spices for Slow Simmering

• 4 green cardamom pods, lightly crushed
• 1–2 black cardamom pods, lightly crushed (optional but very aromatic)
• 6 whole cloves
• 1 cinnamon stick (about 2 in / 5 cm)
• 2 bay leaves

To Finish the Curry

• 1 ¼–1 ½ cups (300–360 ml) hot water or low-sodium chicken/vegetable stock, as needed
• Pinch saffron threads soaked in 2 tbsp hot water for 10 minutes (optional but lovely)
• ½ tsp garam masala
• ½–¾ tsp additional salt, or to taste
• Freshly ground black pepper, to taste
• 2 tbsp chopped fresh cilantro, for garnish (optional)
• Julienned fresh ginger, for garnish (optional)

Step-by-Step Instructions

Step 1: Marinate the Lamb in Spiced Yogurt

In a large mixing bowl, whisk together the yogurt, Kashmiri red chili powder, paprika (if using), ground coriander, ground fennel, ground cumin, turmeric (if using), and 1 ¼ teaspoons salt until smooth and evenly colored.
Add the lamb pieces, making sure each piece is thoroughly coated in the spiced yogurt.
Cover the bowl and refrigerate for at least 30 minutes, ideally 2–4 hours. For maximum flavor, marinate up to overnight.
If marinating for several hours, remove the lamb from the fridge about 20–30 minutes before cooking to take the chill off.

Step 2: Prep Aromatics and Spices

While the lamb marinates, slice the onions thinly, mince the garlic, and grate the ginger.
Lightly crush the green and black cardamom pods with the flat side of a knife or a mortar and pestle; you just want to crack them so they release their aroma, not turn them into powder.
Measure out your whole cloves, cinnamon stick, and bay leaves so they are ready to go.
Having everything prepped makes the cooking phase relaxed and smooth, since the recipe moves quickly once you start frying.

Step 3: Slowly Caramelize the Onions

Heat a heavy-bottomed pot or Dutch oven (at least 4-quart / 4-litre capacity) over medium heat.
Add the ghee or oil. Once hot, add the sliced onions and a pinch of salt.
Cook, stirring frequently, until the onions soften, then reduce to medium-low heat and continue to cook, stirring every few minutes, until they turn deep golden brown and caramelized, about 18–22 minutes.
If the onions start to catch on the bottom, reduce the heat further and add 1–2 tablespoons of water to deglaze, scraping up any browned bits.
Well-browned onions are key to a rich, rounded flavor in the finished rogan josh.

Step 4: Add Ginger, Garlic, and Marinated Lamb

Once the onions are deeply golden, add the minced garlic and grated ginger.
Sauté over medium heat for 1–2 minutes, until fragrant and no longer raw-smelling.
Increase the heat to medium-high and add the marinated lamb with all of the yogurt marinade.
Spread the pieces out in the pot. Cook, stirring every couple of minutes, until the lamb changes color, the yogurt thickens, and much of its moisture cooks off, about 10–12 minutes.
You want the yogurt to lose its raw taste and the masala to start clinging to the lamb and onions.
If anything sticks too quickly, lower the heat slightly, but do not skip this “bhunao” (slow frying) stage; it builds deep flavor and helps the sauce emulsify later.

Step 5: Bloom Whole Spices and Add Liquid

When the lamb is lightly browned and coated in a thick masala, add the whole spices: green cardamom, black cardamom (if using), cloves, cinnamon stick, and bay leaves.
Stir and fry them with the lamb for 1–2 minutes to release their aroma.
Pour in 1 ¼ cups of hot water or stock, scraping the bottom of the pot to release any browned bits into the sauce.
Bring the mixture up to a gentle boil, then immediately reduce the heat to low so the curry is at a quiet simmer with small bubbles breaking the surface.

Step 6: Slow-Simmer Until Tender and Silky

Cover the pot with a tight-fitting lid and let the curry simmer on low heat for 60–75 minutes, stirring every 10–15 minutes to make sure nothing is sticking.
If the sauce looks too dry at any point, add a splash more hot water.
The lamb is done when it is very tender and almost falling off the bone, and you can see a thin layer of red oil (“rogan”) rising to the top of the sauce.
If, near the end, the lamb is tender but the sauce is still thin, remove the lid and simmer gently, uncovered, for 10–15 minutes to reduce and thicken, stirring more frequently.

Step 7: Finish, Rest, and Serve

Once the lamb is tender and the sauce is thick and glossy, taste and adjust seasoning with more salt and a few grinds of black pepper.
Stir in the saffron water (if using) and sprinkle over the garam masala.
Simmer gently for another 2–3 minutes, then turn off the heat, cover, and let the curry rest for 10 minutes; this helps the flavors meld and the sauce become even silkier.
Fish out the bay leaves, cinnamon stick, and any cardamom pods you spot.
Garnish with chopped fresh cilantro and a few strands of julienned ginger if you like.
Serve hot with steamed basmati rice, jeera (cumin) rice, or warm naan, making sure each plate gets plenty of that deep red, velvety sauce.

Pro Tips

• Use full-fat yogurt: Low-fat yogurt is more likely to split. If you only have regular yogurt, whisk in 1–2 teaspoons of flour or gram flour to stabilize it before marinating.
• Control the heat level: Kashmiri chili is mild and mostly for color. For spicier rogan josh, add ½–1 teaspoon of hot red chili powder; for milder, replace some Kashmiri chili with paprika.
• Take your time with onions: Do not rush the caramelizing step. Pale onions mean a flatter-tasting sauce; deep golden brown onions create a rich, complex base.
• Keep the simmer gentle: A low, steady simmer keeps the yogurt-based sauce smooth. A rolling boil can cause it to curdle and toughen the meat.
• Next-day magic: Rogan josh tastes even better after resting in the fridge overnight as the spices mellow and deepen. It is an ideal make-ahead dish for entertaining.

Variations

• Richer restaurant-style: Stir in 2–3 tablespoons of heavy cream or a knob of butter at the very end for an ultra-luxurious, slightly creamier sauce.
• Lean meat version: Substitute lamb shoulder with goat (mutton) or beef chuck. Adjust simmering time as needed until the meat is very tender.
• Simplified weekday version: Skip the whole black cardamom and saffron and use just green cardamom, cloves, cinnamon, and bay leaves. You will still get a beautiful, deeply spiced curry with fewer specialty ingredients.

Storage & Make-Ahead

Cool the rogan josh to room temperature, then transfer to an airtight container.
Refrigerate for up to 3–4 days. The flavors actually improve on day 2.
For longer storage, freeze in freezer-safe containers for up to 2–3 months.
Thaw overnight in the refrigerator, then reheat gently in a saucepan over low to medium-low heat, adding a splash of water if the sauce has thickened too much.
Stir occasionally so the sauce warms evenly and does not catch on the bottom.
You can also marinate the lamb up to 24 hours in advance, then cook it fresh the next day for maximum flavor with less last-minute work.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without rice or bread): about 480 calories; 32 g fat; 12 g saturated fat; 10 g carbohydrates; 2–3 g fiber; 6 g sugar (mostly from onions and yogurt); 37 g protein; 650 mg sodium.
Actual values will vary based on the specific cut of lamb, exact amounts of ghee or oil used, and how much the sauce is reduced.